Description
These Creamy Garlic Sauce Baby Potatoes are a perfect side dish featuring tender, golden roasted baby potatoes smothered in a rich and velvety garlic cream sauce, finished with fresh parsley for a burst of freshness. Easy to prepare and elegantly delicious, this recipe is ideal for family dinners or special occasions.
Ingredients
Scale
Potatoes
- 1 lb (450 g) baby potatoes, washed and halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
Creamy Garlic Sauce
- 1 tablespoon butter
- 4 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Potatoes: In a large bowl, toss the halved baby potatoes with olive oil, salt, and pepper until evenly coated. Spread them in a single layer on the prepared baking sheet to ensure even roasting.
- Roast the Potatoes: Roast the potatoes in the preheated oven for 25-30 minutes, turning them halfway through cooking to achieve tender and golden brown potatoes on all sides.
- Make the Sauce: While the potatoes are roasting, melt the butter in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned to release the garlic’s aroma.
- Prepare the Creamy Sauce: Stir in the heavy cream into the skillet and let it simmer gently for 3-4 minutes, allowing the sauce to thicken slightly and meld the flavors.
- Add Parmesan: Remove the skillet from heat and stir in the grated Parmesan cheese until it melts completely, resulting in a smooth, creamy garlic sauce.
- Serve: Once the potatoes are roasted, transfer them to a serving dish. Pour the creamy garlic sauce generously over the top and garnish with chopped fresh parsley for a fresh, vibrant finish.
Notes
- Ensure the garlic does not burn during sautéing as it can turn bitter.
- Using baby potatoes ensures quicker roasting and a tender texture.
- You can substitute Parmesan with Pecorino Romano for a sharper flavor.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
- To keep the potatoes crispy, serve immediately after pouring the sauce.
